🇧🇩 The spices of Bangladesh

Bangladeshi cooking centers on rice and river fish, seasoned with mustard oil and a range of local spices. The cuisine reflects centuries of trade, Mughal influence, and regional diversity, from the spicy coastal curries to the mild dairy dishes of the north.

• Piper chaba is a pre-colonial spice from South Bengal used before chillies arrived.
• Hidol is a fermented dried fish paste matured in earthenware pots.
• Khichuri is a rice and lentil porridge served for iftar during Ramadan.
• Bakarkhani is a thick spiced flatbread often eaten with tea during Iftar.
• Most UK Indian restaurants are owned by migrants from the Sylhet region.

Spice in Bangladesh

The food culture of Bangladesh is built upon a tropical monsoon climate and an extensive network of rivers. Rice serves as the daily staple for the population, while freshwater fish provides the primary source of protein. The culinary traditions have evolved through historical interactions, absorbing elements from Persian, Turkish, and Arabic influences when Dhaka served as a regional capital. This heritage blends with native Bengali practices, creating a distinct flavor profile that varies significantly across different communities and geographic zones within the country.

The spices of the kitchen

Mustard oil has long been the traditional cooking fat before soybean oil became common. Before chili peppers arrived from the Americas in the sixteenth century, cooks used black pepper and chui jhal for heat. Piper chaba, a fiery aromatic spice grown in South Bengal, remains a pre-colonial ingredient added to meat and fish. In Sylhet, bitter citrus fruits like hatkora and thoikor are essential for balancing rich dishes. Extremely hot Naga Morich peppers are also utilized in broths, adding significant intensity to local preparations.

Blends and pastes

Fermented condiments play a vital role in seasoning. Hidol is a pungent paste made from dried fish matured in earthenware pots, often used in fish curries. Shutki consists of cured and dried loita, a type of Bombay duck, which adds a strong savory depth to coastal meals. In the Chittagong Hill Tracts, tribes use sidol, a fermented shrimp and fish paste, alongside dried shrimp or fish known as suguni. These ingredients provide umami richness without relying solely on fresh seafood.

Today

Sylheti migrants played a key role in establishing Indian restaurants in Great Britain, adapting their cuisine to British tastes. Today, a vast majority of these establishments are owned by people from Sylhet. Within Bangladesh, alcohol production remains limited due to religious norms, with Hunter Beer being the only locally produced beer. Non-Bengali tribes continue to produce rice beer for cultural and ritual purposes. Modern trade has introduced new oils and ingredients, but traditional methods and regional specialties remain prominent.